Weekly What’s Cooking with Melissa

Everyone knows I absolutely love casseroles. Summer vegetables are great for making casseroles, squash and zucchini especially.

Squash and Zucchini Casserole

3 lbs. squash and zucchini, sliced

1 onion, chopped

3 tbsp. butter

1 cup shredded cheddar cheese

1 egg, lightly beaten

1/4 cup milk, 2 %

1/4 cup light mayonnaise

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. Italian seasoning

25-30 crackers, crushed

Preheat oven to 350 degrees. Grease a large round or 11×7 rectangle casserole dish. Melt 2 tbsp. butter in a skillet and sauté squash, zucchini and onions about 8-10 minutes; put into casserole dish. In a bowl mix together cheese, egg, milk and mayonnaise then pour over the squash and zucchini. In a small saucepan or a microwave, melt the remaining 1 tbsp. butter and stir in cracker crumbs, salt and spices, mix well. Sprinkle crumb mixture over the entire casserole. Bake 35-40 minutes.

*I like to add other veggies like green peppers, mushrooms and tomatoes. I also like to sprinkle grated parmesan cheese on top before baking.